Nestled in the Grands Boulevards district of Paris’ 9th arrondissement, Papi is the latest brainchild of up-and-coming restaurateur Etienne Ryckeboer, following the success of his debut seafood bar Bulot Bulot. This time, he teams up with Neri&Hu to rehaul the façade and interior space, and with talented Japanese chef Akira Sugiura to serve a seasonal menu of modern Italian dishes. Located on the ground floor of a typical late 19th century Haussmann building, Neri&Hu’s design concept celebrates the layered material heritage that narrates Parisian history. During the dismantling phase, the existing site was treated carefully; by stripping back the strata of finishes that have built up through the decades, the beauty of the bare materials is revealed. Every single existing element was meticulously examined, and the challenge was in resisting the urge to fix every imperfection, to instead honor the imprint of time upon each surface.
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